Post by Ava on Feb 7, 2021 15:42:11 GMT
I don't know what to think about this one.
It's everywhere, and it's confusing to me. I tend to sort of tilt my head and wonder, "Really?"
I am interested in cancer, I have always been sensitive to information about what contributes to it, and what prevents it. Over the years, time and time again I've seen an association between high protein and cancer risk.
1. Depending on its preparation, meat can be very high in polyamines, which in turn have a cancer association:
2. Of course, processed meat may contain carcinogenic nitrites. I'm usually not seeing the big red flag warning next to images of bacon in articles about keto.
3. Regarding pork:
More recently she is saying certain marination procedures negate the "blood sludging" effect of pork. My point is just, making pork a staple dietary item seems risky. Perhaps if one copies the Okinawa diet, it's fine, but their diet is not keto.
4. From an Ayurveda standpoint, food is either fresh and conducive to health and a spiritual mind (sattvic), or it's a type of food conducive to anger and high levels of activity, like childbirth and war (rajasic foods like eggs), or it's conducive to a dark mind and death (tamasic). Meat can be extremely tamasic; it depends on what happened to the animal and the meat. Tamasic food often generates "ama" -- biological waste -- which has an association with cancer; this is especially true is a person has weak digestion and didn't properly metabolize the meat. It's a little complicated and I'm not trying to be a doctor or teacher, but I know that's the general principle.
chandraayurveda.com/how-to-prevent-and-treat-ama-toxins/
www.ayurvedacollege.com/blog/managing-cancer-3/
I'm not against meat eating. But I think over-consumption is not conducive to health; over-consumption means something different from person to person. For me with Type A blood and low stomach acid, a full steak would be over-consumption.
5. Toxins accumulate in biological fat; if we eat non-organic fatty meat and butter, we assume that toxic burden.
===
Over the years I've noticed some proponents of the keto diet (or something similar) getting cancer, which to me is unsurprising. This is not to scare anyone; like I said, I'm a little bewildered and started this thread in the hopes of exploring the idea and learning more.
This morning I was listening to Eric Berg on YouTube, he's always encouraging people to adopt this diet. I thought about it, clicked on another doctor promoting it and thought, "But she doesn't look healthy." She's made a TED talk about keto and seems to be a popular guest on YouTube health shows.
Now she is apparently dying of cancer at age 48:
www.tampabay.com/opinion/2020/07/05/im-a-doctor-with-stage-4-cancer-during-a-pandemic-column/
Jordan Rubin, founder of Garden of Life supplements, strong proponent of animal-food consumption, has also been dealing with cancer.
Pls don't quote, sorry this is long
It's everywhere, and it's confusing to me. I tend to sort of tilt my head and wonder, "Really?"
I am interested in cancer, I have always been sensitive to information about what contributes to it, and what prevents it. Over the years, time and time again I've seen an association between high protein and cancer risk.
1. Depending on its preparation, meat can be very high in polyamines, which in turn have a cancer association:
Many sources refer to the polyamines as 'dead flesh proteins.' This is because when living tissue is shocked or dies, its protein structure 'cracks' open. Bacteria or enzymes contained in the food itself subsequently convert many of the protein fragments into polyamines. This is why polyamines are found in very high amounts in the tissues of severely injured trauma patients and in food which have been morphologically shocked by excessive processing, such as rapid freezing.
...
Polyamines and cancer
Since polyamines make cells grow, it should seem logical that cells that grow a lot require more polyamines than ones that do not. This is certainly the case with cancer cells, which are voracious consumers of polyamines, and in fact, the strategy of 'polyamine deprivation' shows promise as a new horizon in cancer treatment, especially cancers which are in themselves hormonally sensitive, such as prostate and breast cancer.
Many new anti-cancer drugs are being prepared which block the ability of cancer cells to benefit from polyamines. By and large, these drugs work by inhibiting ODC. One in particular, alpha-difluoromethylornithine (DFMO), shows promise in prostate cancer.
In addition to stimulating cell growth, high polyamine levels inhibit the anti-cancer response of the body through specialized anti-tumor cells called NK or [Natural Killer cells]?. Deprivation and lowering of polyamines, through blocking their manufacture or uptake from the intestines, on the other hand, increases NK cell activity. In one study, the authors concluded that "polyamines, secreted by the tumor itself as well as absorbed through the gastrointestinal tract, could now be considered not only as growth factors for the cancer, but also as natural immunosuppressive factors as well."
www.dadamo.com/dadamowiki/wiki.pl?action=browse;id=Polyamines;revision=14
...
Polyamines and cancer
Since polyamines make cells grow, it should seem logical that cells that grow a lot require more polyamines than ones that do not. This is certainly the case with cancer cells, which are voracious consumers of polyamines, and in fact, the strategy of 'polyamine deprivation' shows promise as a new horizon in cancer treatment, especially cancers which are in themselves hormonally sensitive, such as prostate and breast cancer.
Many new anti-cancer drugs are being prepared which block the ability of cancer cells to benefit from polyamines. By and large, these drugs work by inhibiting ODC. One in particular, alpha-difluoromethylornithine (DFMO), shows promise in prostate cancer.
In addition to stimulating cell growth, high polyamine levels inhibit the anti-cancer response of the body through specialized anti-tumor cells called NK or [Natural Killer cells]?. Deprivation and lowering of polyamines, through blocking their manufacture or uptake from the intestines, on the other hand, increases NK cell activity. In one study, the authors concluded that "polyamines, secreted by the tumor itself as well as absorbed through the gastrointestinal tract, could now be considered not only as growth factors for the cancer, but also as natural immunosuppressive factors as well."
www.dadamo.com/dadamowiki/wiki.pl?action=browse;id=Polyamines;revision=14
2. Of course, processed meat may contain carcinogenic nitrites. I'm usually not seeing the big red flag warning next to images of bacon in articles about keto.
3. Regarding pork:
Investigation into the effects of pork consumption on blood chemistry has revealed serious changes for several hours after pork is consumed. The pork used was organic, free of trichinosis, so the changes that occurred in the blood were due to some other factor, possible a protein unique to pork....However, in fairness it must be noted that many groups noted for longevity, such as the inhabitants of Soviet Georgia and Okinawaa, consume pork meat and lard in their diet on a daily basis.
- Sally Fallon, Nourishing Traditions, page 32
- Sally Fallon, Nourishing Traditions, page 32
More recently she is saying certain marination procedures negate the "blood sludging" effect of pork. My point is just, making pork a staple dietary item seems risky. Perhaps if one copies the Okinawa diet, it's fine, but their diet is not keto.
4. From an Ayurveda standpoint, food is either fresh and conducive to health and a spiritual mind (sattvic), or it's a type of food conducive to anger and high levels of activity, like childbirth and war (rajasic foods like eggs), or it's conducive to a dark mind and death (tamasic). Meat can be extremely tamasic; it depends on what happened to the animal and the meat. Tamasic food often generates "ama" -- biological waste -- which has an association with cancer; this is especially true is a person has weak digestion and didn't properly metabolize the meat. It's a little complicated and I'm not trying to be a doctor or teacher, but I know that's the general principle.
chandraayurveda.com/how-to-prevent-and-treat-ama-toxins/
www.ayurvedacollege.com/blog/managing-cancer-3/
I'm not against meat eating. But I think over-consumption is not conducive to health; over-consumption means something different from person to person. For me with Type A blood and low stomach acid, a full steak would be over-consumption.
5. Toxins accumulate in biological fat; if we eat non-organic fatty meat and butter, we assume that toxic burden.
Environmental pollutants and other toxins are stored in fatty tissue. During weight loss, fat breaks down and toxins are discharged into the bloodstream. Scientists have expressed concern that the released toxins could increase dieters' oxidative stress and their risk of developing serious conditions, including hormone (endocrine) disruption (reproductive and fertility problems), heart disease, cancer, Alzheimer's disease and Parkinson's disease.
www.sciencedaily.com/releases/2017/01/170111184102.htm
www.sciencedaily.com/releases/2017/01/170111184102.htm
===
Over the years I've noticed some proponents of the keto diet (or something similar) getting cancer, which to me is unsurprising. This is not to scare anyone; like I said, I'm a little bewildered and started this thread in the hopes of exploring the idea and learning more.
This morning I was listening to Eric Berg on YouTube, he's always encouraging people to adopt this diet. I thought about it, clicked on another doctor promoting it and thought, "But she doesn't look healthy." She's made a TED talk about keto and seems to be a popular guest on YouTube health shows.
Now she is apparently dying of cancer at age 48:
www.tampabay.com/opinion/2020/07/05/im-a-doctor-with-stage-4-cancer-during-a-pandemic-column/
Jordan Rubin, founder of Garden of Life supplements, strong proponent of animal-food consumption, has also been dealing with cancer.
Pls don't quote, sorry this is long
